Yanagiba Traditional Japanese Kitchen Knife
Long and narrow blade with an asymmetrical profile, extremely sharp. The comfortable straight handle is usually made from magnolia and can be easily replaced with a new one as it gets dirty.
The asymmetrical blade design of the sushi knife is two-layer. High-quality carbon steel from Hitachi Metals Corporation (Shirogami or Aogami) is used only in the cut layer, made with a slight concavity along the entire length of the blade, except for a small flat area along of the edge. High carbon stainless steels are sometimes used. However, it is believed that only high-quality carbon steel allows you to make perfectly even cuts with a sushi knife, leaving a smooth, shiny surface of fish flesh.
The thin cut layer of the blade is reinforced by a durable steel coating on the chef’s working hand side.
This sushi knife design allows you to precisely control the blade, perfectly control the thickness of the slices, and easily remove fat and defective areas from the steaks. Like a skilled sculptor, the Japanese chef uses well-defined yanagiba movements to separate strictly defined parts of the fish for different dishes.
A quality tool is especially appreciated by chefs.
You can familiarize yourself with a variety of Yanagiba models in the section of our website www.jpknife.com